Pie is the perfect way to showcase the sweetness of summer berries. This pie uses a grain-free crust made with a blend of unsalted butter and wholesome lard for a tender and flaky crust that’s easy to work with – even for first time pie bakers. We specifically used Fatworks leaf lard for it’s high quality ingredients.

Prep: 45 minsCook: 50 minsTotal: 1 hour 35 mins
Servings: 8-10 1x




  • 2 ½ cups blackberries, fresh
  • 2 ½ cups blueberries, fresh
  • ¼ cup arrowroot starch
  • ¼ cup maple syrup
  • 1/8 tsp. cinnamon
  • Zest and juice of 1 lemon
  • ¼ tsp. sea salt


To make the crust:

  1. In a large bowl, combine almond flour, arrowroot starch, sugar (if using) and sea salt. Stir well to combined.
  2. To a small bowl, add ground flaxseed and 6 Tbsp. water. Stir with a fork and set aside.
  3. Add chilled butter, lard or shortening and using a pastry blender or fork, cut the fat into the dry ingredients until the mixture resembles coarse crumbs.
  4. When the flaxseed + water mixture has formed a gel (about 5 minutes), add to flour mixture and stir just until combined. Mixture will not all come together quite yet, you’ll likely have some dry flour that needs to be worked in yet.
  5. Starting with ½ Tablespoon, add water or vodka to the dough by sprinkling it over the top then mix the dough again before deciding to add more liquid. Dough should come together into a smooth ball with just a little bit of pressing and gentle kneading. If the dough feels dry, add a little more water and mix it in again.
  6. When all of the flour has been incorporated and the dough is soft and smooth, divide dough in half. Place each half on a piece of parchment paper and press into a 6-inch disk (about 1 inch thick). Wrap tightly with parchment and place in the freezer for 20 minutes (or refrigerate for 1-2 hours).
  7. After 20 minutes, remove 1 dough disk from the freezer. Place on a cutting board and unwrap. Lightly sprinkle both the top and underside of the dough with arrowroot starch. Lay a second piece of parchment paper over the disk and roll dough into a 12-inch circle using a rolling pin. Repeat for remaining ball of dough.
  8. Slowly remove top sheet of paper from 1 crust and transfer crust to a 9-inch pie pan. Flute edges as desired.
  9. Slice the second circle of dough into 8 strips and set aside.

To make the pie:

  1. Preheat oven to 350℉.
  2. In a large bowl, combine berries and sprinkle with arrowroot starch. Gently mix to coat all of the berries.
  3. Combine maple syrup, lemon zest, lemon juice and sea salt. Pour over berries and gently mix to combine.
  4. Pour berries into crust and top with strips of dough, pressing ends of strips into the edges of the bottom crust to seal them together.
  5. Place pie on a baking sheet and bake for 45-55 minutes or until crust is lightly golden brown and filling starts to bubble. To prevent the crust from becoming too dark, lightly cover the pie with a sheet of aluminum foil halfway through baking time.
  6. Remove pie from oven and set on a wire rack to cool completely before slicing.


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Nutrition Information

  • Serving Size: 1/10th of pie
  • Calories: 387
  • Fat: 20g
  • Sodium: 119mg
  • Carbohydrate: 35g
  • (Fiber: 7g
  • Sugar: 13g)
  • Protein: 8g


© The Real Food Dietitians